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Holiday Gingerbread

Serves: Makes 2 loaves

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2 1/4 cups all-purpose flour
1 tablespoon ground ginger
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon kosher salt
1 cup lightly packed dark brown sugar
1 cup molasses
1 cup vegetable oil
2 large eggs
1 1/3 cups boiling water


Heat the oven to 350 degrees. Spray two loaf pans with nonstick oil spray, line the bottom of each pan with parchment paper, then spray the parchment.

In a medium bowl, sift together the flour, ginger, baking soda, cinnamon and cloves. Add the salt and whisk until well-combined.

In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar on low speed until any lumps are removed. Add the molasses, increase the speed to medium, and continue to beat until smooth, 1 to 2 minutes. With the mixer running, slowly drizzle in the oil; continue to beat until completely incorporated, 1 to 2 minutes.

Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs one at a time and beat until completely smooth, 1 minute, before adding the next. Add the flour mixture in two installments, mixing for 30 seconds after each addition. With the mixer still running, add the water, 1/4 cup at a time, mixing until incorporated before adding more water. Scrape down the bowl again.

Divide the batter between the prepared pans. Bake until a skewer inserted in the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before transferring to a wire rack to cool upside down. Serve at room temperature.

Photo: Ramona King

About the recipe

Fewer confections scream holidays like traditional gingerbread. This European-inspired version is sweeter and denser than its American cousin. Make one loaf for yourself and give the second as a holiday gift — your friends will be very pleased.